Arroz Blanco is traditional Puerto Rican white rice cooked in a caldero (or a dutch oven). It's fluffy, dry, and delicious white rice that's the perfect accompaniment for many different meals!
Once boiling, add the rice and gently stir. Bring the rice back to a boil, and cook for about 3 to 5 minutes, this is what’s going to start building your pegao. I was taught to look at the mound “la montañita” that starts building in the middle of the pot. Once this happens, cover the pot with the lid and bring your temperature down to low.
Once that lid is closed, DO NOT OPEN IT again! Cook on low for 20 minutes. Remember, do not open the lid!
After 20 mins, uncover the lid. Your rice should be white, fluffy, dry, and delicious! Serve as desired.
Notes
StorageFridge: Store in an airtight container for up to 4 days. Freezer: I recommend storing serving-sized portions in plastic or silicone bags. Then, it’s safe to freeze for up to 6 months.Reheat: Reheating rice is a breeze. You can do it in the microwave or on the stovetop. I like to add a few spoonfuls of water when I reheat to bring the rice back to life.